Bring a big stockpot with 1-2 quarts of water to a boil (or broth) (water should just cover squash)

Add squash, bouillon. Cover, venting slightly, until squash is very tender. You should be able to mash it easily with a spoon.

Sautee onions in olive oil or butter until very tender, then add garlic and sautee until aromatic.

Here, I split the squash into two batches. I prefer a more watery soup, and he likes his a bit cream-cheesier. In the next few steps, you’ll see how you can tweak it to your liking.

Place squash and onions/garlic in blender/food processor. I have to do this in two batches b/c my blender is wimpy. Add in just enough water to help the squash move about. You can add more later if you want it thinner.

Once squash is blended, start to add in 2 oz of cream cheese and keep it on the puree setting.

Add bacon and puree, along with any other spices you like- crushed red pepper, black pepper, sea salt.

Keep processing until smooth, and then taste test it. Then just add in anything you think it might be missing. Add a little concentrated beef broth for a more stout flavor. Go easy on the bacon though, the squash has such a mild, sweet flavor that it’s easy to cover it up.

Serve, and ask for a back rub after dinner 🙂

Collard Greens:

Sautee 1/3 package of bacon, set aside and reserve most grease, leave a little in the pan

Fi isn’t a pick eater at all, but this is a recipe we made together using all of our favorite things.

You take chicken breasts and cut them almost all the way in half, leaving a pocket. Fill the pocket with feta or goat cheese, a little bit of garlic, and any other spices or fillings. I like to put in either sundried tomatoes, or red pepper strips, or kalamata olive slices.

Wrap the chicken breasts closed in 2 bacon slices, then bake in a baking dish for 25-30 mins at 350 degrees, or until done. It’s fun because you can make a bunch of different stuffed breasts with anything you want, then bacon makes everything better 🙂

I’m vegan but Darling Husband is not. He won’t eat my “weird” things (to him Kale, Quinoa, Chia seeds, etc are all super weird) so I do my best to cook up certain meals that he will eat without freaking him out.

The first Vegan meal I made for him was a version of the Taco Bell Crunchwrap Supreme (a favorite of his).

– Tortillas and Torilla chips, refried beans (vegan/vegetarian variety), taco seasoning mixed with Vegan sour cream, lettuce, salsa, and gucamole. You basically just combine everything into the tortilla and eat! It’s a super cheap, quick, easy, and healthy recipe! Buy the low carb tortillas and chips and you are looking at less than 300 calorie meal!

I have TWO! They are kind of similar, I don’t have real recipes I just make it up as I go along. One is a Pinterest inspiration, and the other we made up.

The first one you take chicken breasts, season it heavily with a mix of garlic powder, chilli powder, salt, and pepper, and wrap it in thick cut bacon. You roll that entire thing in brown sugar and then bake at 400. The chicken cooks through, the bacon crisps, and the brown sugar melts to form this spicy, sweet kick ass sauce.

The second you take chicken and stuff it with pickled jalapenos and cubes of pepperjack cheese. You wrap that in bacon and bake it until cooked through and crispy. Then pour BBQ sauce all over it.